Stuffed Portabella Mushrooms

Total Time: 30 minutes

Serves: 4 people


  • 2-3 Tbsp Offbeat Gourmet Caramelized Balsamic Onions (per mushroom cap)

  • 10 oz Portobella Mushroom caps (4-6 stemmed mushrooms)

  • Tomato (thin slices for each mushroom cap)

  • 2 oz Manchego cheese or shredded Parmesan cheese


  • Preheat your oven to 400 degrees.

  • Place the portobella mushroom caps (4-6 mushrooms) on a baking sheet (before putting the mushrooms on the baking sheet, make sure you spray the baking sheet with cooking oil spray).

  • Take 2-3 tbsp of Offbeat Gourmet Caramelized Onions and place the Caramelized Onions in each mushroom cap (Note- you should use 2-3 tsp of onions for each mushroom cap).

  • Top each mushroom cap with the Offbeat Gourmet Caramelized Balsamic Onions with a thin slice of tomato and some cheese.

  • Bake the mushrooms for 15 – 20 minutes until the cheese topping is nicely browned on top and the mushrooms are very tender.

  • Serve immediately or refrigerate them for up to 3 days.

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